High Protein Pepperoni Pizza Rolls (Print View)

Soft savory rolls with pepperoni, beef and cheese in protein-rich dough

# What You'll Need:

→ Protein Dough

01 - 2 cups plain Greek yogurt, nonfat or low fat
02 - 2 cups self-rising flour
03 - 1 large egg
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt

→ Filling

06 - 7 ounces lean ground beef, 5% fat or less
07 - 2.8 ounces turkey or beef pepperoni slices
08 - 1 cup shredded part-skim mozzarella cheese
09 - 1/2 cup pizza sauce
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes

→ Topping

13 - 1 tablespoon olive oil
14 - 2 tablespoons grated Parmesan cheese
15 - 1 teaspoon dried parsley or Italian herbs

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a nonstick skillet over medium heat, cook ground beef until browned and cooked through, breaking it up as it cooks for about 4 to 5 minutes. Drain excess fat if needed. Stir in black pepper and Italian herbs. Remove from heat and allow to cool slightly.
03 - In a large bowl, combine Greek yogurt, self-rising flour, egg, garlic powder, and salt until a sticky dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes until smooth.
04 - Roll the dough into a rectangle approximately 12 by 10 inches.
05 - Spread pizza sauce evenly over the dough, leaving a 1/2 inch border. Evenly scatter cooked beef, pepperoni slices, and mozzarella cheese over the sauce.
06 - Starting from a long edge, tightly roll up the dough into a log. Slice into 12 equal pieces.
07 - Arrange rolls cut-side up on the prepared baking sheet. Brush tops lightly with olive oil and sprinkle with Parmesan and dried parsley or herbs.
08 - Bake for 18 to 22 minutes, or until golden brown and bubbling.
09 - Cool slightly before serving.

# Expert Advice:

01 -
  • Each roll delivers serious protein without feeling heavy or dry, so you stay full without the post-snack slump.
  • The dough comes together in minutes with just yogurt and flour, no yeast or waiting around.
  • They freeze beautifully and reheat like fresh, making them a lifesaver for busy mornings or last minute lunches.
02 -
  • Do not skip draining the beef if any fat pools in the pan, or the rolls can turn greasy and the dough may soften too much.
  • Knead the dough just until smooth, overworking it makes the rolls dense instead of tender.
  • Use a serrated knife or dental floss to slice the log cleanly without squishing the filling out the sides.
03 -
  • Weigh your Greek yogurt and flour if you can, because volume measurements can vary and throw off the dough texture.
  • Let the cooked beef cool for a few minutes before adding it to the dough so the heat does not start melting the cheese prematurely.
  • If the dough feels too sticky to roll, dust your hands and surface lightly with flour, but do not add too much or the rolls will turn dry.
  • Freeze baked rolls individually so you can grab exactly how many you need without thawing the whole batch.
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